EASY BREAD RECIPE | 4 ingredient no-knead bread
Hey guys it's Bettie from BakerBettie.comand welcome back to another video. Now
today I want to walk you through step bystep how to make the easiest bread
recipe that you will ever make. And thisis my four ingredient no-knead bread. Now
if you're somebody who is a littleintimidated by working with yeast this
is definitely the recipe for youbecause it's going to get your feet wet
and make you feel much more confident.This bread turns out really crusty on
the outside and chewy on the inside. It'sreally rustic and it's perfect for
making sandwiches or you can simply justdip it in olive oil in vinegar and I
know you are going to be so impressed athow well this turns out with a very
little effort. So let's go ahead and diveinto the recipe. Start with 3 and 3/4 cup
of flour and you can use all-purposeflour but if you do have a bread flour
definitely use that because it will givemore chewiness to your bread. And one and
a half teaspoons of kosher salt and oneseven gram package of yeast and this can
be either active dry or quick rice yeast.And now we're just going to go ahead and
stir all of those ingredients togetheruntil they are well combined. Ok so now
we need to warm up one and a half cupsof water to about 120 to 130 degrees
Fahrenheit and you want to be carefulthat your water is not too hot here so
make sure that you use a thermometer ifyou do have one and if you don't have a
thermometer just check that your wateris very warm but not hot to the touch or
you are risking killing your yeast. Nowwe're just going to pour that water
right into our dry ingredients and mixeverything together with a spoon. As
you're stirring this up it might seemlike there isn't quite enough water at
first but just keep stirring it's goingto start coming together into a really
shaggy and sticky dough.I should also go ahead and add here that
if you wanted to you could add in somespices herbs cheese nuts or anything
that you wanted to use to flavor yourbread. And that is it, that is all of the
work that you need to do to get thisyeast dough together it is seriously so
easy. Okay now we're just going to coverup the bowl with some plastic wrap and
let it sit in a warm spot in yourkitchen to ferment until it is double in
size. This should take about 45 minutes if you
did use quick rice yeast and about 75minutes if you used active dry yeast. So
what is going to happen during this timeis now that the dry yeast is hydrated it
is going to wake up from its dormantstate and begin feeding on the starches
from the flour in our bread dough. As itfeeds it's going to create carbon
dioxide gas and alcohol and that CO2 gasis going to make our bread dough rise
and the alcohol is going to add someflavor to our bread. Now that our dough
has risen it is ready to be shaped sojust liberally dust the top of the dough
with flour and go ahead and dust yourhands with flour as well. And to shape
the dough gently pull it away from thesides of the bowl and then gather all of
it up into your hands.
Start pulling down on all of the sidesof the dough gathering it into a smooth
ball. Now we are going to let the doughrise again which is known as proofing.
This is going to build up more gases inour dough so that we get a nice airy
and flavorful loaf. Transfer your shapeddough onto a piece of parchment paper
and then cover it with plastic wrap. Letit proof for about an hour if you use
rapid rise yeast or ninety minutes ifyou used active dry yeast. While your
dough is proofing pre-heat your oven to450 degrees Fahrenheit. You want to give
it about a full hour to preheat toreally make sure that your oven gets
very very hot. Now I am also putting my Dutch oven in
to preheat and this is optional but theDutch oven is going to give us the best
rise to our loaf and will help usachieve that really crispy outer crust.
Now that our dough is done proofingcarefully remove the plastic wrap and
lightly dust the top of the loaf with alittle bit of flour. Now honestly I was
very heavy-handed with my flour here sodefinitely be lighter with this. And now
I'm going to go ahead and score the topof my loaf in a square pattern but this
is optional you can definitely skip thescoring and just let it naturally open
in a really rustic way in the oven. Nowif you aren't using a Dutch oven go
ahead and move your proofed loaf on to abaking sheet and place it in the oven
for about 30 to 45 minutes until goldenbrown. But since I am using a Dutch oven
I'm going to remove it using oven mittsand being very careful and now I am
moving my dough into the hot pot andputting the lid back on top. Now what is
going to happen is that hot Dutch ovenis going to create a steamy environment
for our bread dough which is going togive it a really nice oven spring and
it's also going to create a crispy outercrust. So I'm going to bake the loaf with
the lid on for about 30 minutesand then remove the lid to continue
letting it bake for another 10 to 20minutes until you get the color on the
crust that you like. Now I know howtempting it is to cut hot bread right
out of the oven but I'm going toencourage you to try to practice some
restraint here and move it to a coolingrack and let it cool for at the very
least an hour. Now look at how beautifulthis loaf turned out, it's really crispy
on the outside it's fluffy and chewy onthe inside and we put in such little
effort to make this loaf. I know you canmake this if you're somebody that's
intimidated by baking with yeast I wantyou to get in there and try this loaf
you are going to be so impressed withyourself and I know it's going to open
up the door for you to try even morecomplicated recipes. Now I really hope
you enjoyed this recipe tutorial and ifyou did make sure you give it a thumbs
up. If you aren't already subscribed makesure you hit that subscription button and
ring the notification bell so you nevermiss a video and if you're interested in
learning even more about working withyeast I actually have a fundamentals of
yeast breads course on my website whichI will leave the link to in the
description box. Feel free to ask anyquestions you might have in the comment
section and I would be happy to answerthose for you and I will be back next
week with another recipe tutorial. I'llsee you then!
*FULL WRITTEN RECIPE: https://bit.ly/2Wm7CPN *FUNDAMENTALS OF YEAST BREAD COURSE: https://bit.ly/2qJzNcW This is the easiest bread recipe. With only 4 ingredients (water, flour, yeast, salt) and no-kneading you can have fresh bread our of your own oven! If you are scared of using yeast, this bread will get your feet wet! I have been told by many of my readers that they are intimidated by working with yeast. But yeast bread is one of those things in baking that can range from being incredibly simple to being very complicated. No-knead bread is the easiest yeast bread you can bake. It will get your feet wet and make working with yeast feel less intimidating. And you only need 4 ingredients to make it: water, flour, salt, and yeast. This bread can be baked in a cast iron skillet or right on a baking sheet. TOOLS I USE/RECOMMEND FOR THIS RECIPE (affiliate links) 4 qt Dutch Oven: https://amzn.to/2FQpwW0 Glass Mixing Bowls: https://amzn.to/2RMu1pU WEBSITE: https://bakerbettie.com FACEBOOK COMMUNITY GROUP: https://bit.ly/2Ug8SCR INSTAGRAM: http://instagram.com/bakerbettie FACEBOOK: http://facebook.com/bakerbettie PINTEREST: http://pinterest.com/bakerbettie #bakerbettie #yeastbread #easybread